There’s a big hype around macaroons overall in the blogging world, but let me tell you; I don’t really like them. Actually I don’t really get the fuss, but it’s probably because I like more simple cookies. More simple colors, not too sweet, not too buttery.
Anyway, few weeks ago I stumbled upon these discounted Coconut Macaroons (the plain ones not the ones with the chocolate bums) in the local Sainsbury’s and they kinda reminded me the one we call Coconut Kiss* in Hungary (this name is more catchy, isn’t it? :)). And I love coconut anyway, so it was a good sign to buy it. They have not much in common (excluding the shape, which is the point?) with the original macaroons, these are easier to make and taste far better. I loved them.
Having checked the ingredients, I figured it out, it couldn’t be to difficult to make, so I checked the internet too. I found a big bunch of recipe and read them carefully. At this point you should know about me, that I rarely use just one of them. I took out parts which I like, and abandon which I don’t. And sometimes I improvise in the middle of the process, as my mother does, which I did this time too :). But they turned out delicious – moisty inside and crispy outside – anyway, so here you have the recipe.
The ones from the store are on the left hand side. They were shaped nicer I guess, but the taste was quite identical. But mines were crispier on the first day. 🙂
- 300g shredded coconut
- A can of sweetened condensed milk (not evaporated milk!)
- 1 teaspoon vanilla extract (actually I used vanilin sugar from Hungary)
- 3 large eggs whites
- 1/4 teaspoon salt
How to do it:
- Preheat oven to 160 C. Set the oven rack(s) in the center of the oven. Line with baking paper.
- Mix together the coconut, sweetened condensed milk and vanilla sugar/extract.
- Whisk the egg whites and salt until it stiffens, and fold the egg whites into the coconut mixture.
- With your hand or a spoon, form mounds 2 cm apart on the baking sheet.
- Bake for about 20-25 minutes, until they get this nice golden color.
As the original recipe used sweetened shredded coconut, but I wasn’t aware of that (actually I’ve never heard about pre-sweetened coconut before), and I suppose it must be more moisty, my mix of egg whites and coconut was way to stiff, so I had to use one more egg and the left over condensed milk too. Actually I prefer it this way because the cookies had less sugar in them (the condensed milk is way too sweet anyway), and they were completely fine for my (and my husband’s) taste.
Also, if you fancy, you can dip the macaroons in melted chocolate. But I prefer them this plain way – even though I’m big sucker of everything chocolate. 🙂
Hope you have a great (and sunnier) weekend!
*The difference between these macaroons and the Hungarian Kiss is mainly the condensed milk, as we don’t really use it. Those recipes use simple caster sugar instead. Now we know. 🙂